I eat this salad several times a week! It’s a snap if you precook 12 oz. of bacon for the week and crumble it, boil a few eggs and dice a whole red onion, saving all the left overs in the fridge!
Serving size: 1 salad
Ingredients:
2 cups raw baby spinach
1 boiled egg
2 slices cooked and crumbled center cut bacon
1/4 cup diced red onion
dressing of choice (I prefer a light honey mustard with this type of salad)
Method:
In non-stick pan over medium heat, add red onion and saute until softened (oil should not be added as the juices in the onion will naturally carmelize the onion), about 5 minutes. Meanwhile, loose chop spinach and add to bowl. Peel, rinse and slice boiled egg, placing in spinach bowl. Add crumbled bacon. Add onions last once cooked and lightly drizzle with dressing. Serve!